Roasted Cashew Chicken

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  • 450 g boneless, skinless chicken breasts, cut into large chunks*

  • 1 egg white (free run on sale)*

  • 1 tsp. sesame oil

  • 2 tsp. corn flour or 1 tsp cornstarch

  • 300 ml peanut oil or water, plus 2 tsp

  • 100 g cashew nuts

  • 1 tbsp Shaoxing rice wine or sherry

  • 1 Tbsp. light soy sauce*

  • 1 shredded spring onion (optional)

Combine chicken, egg white, sesame oil, corn flour and 1 tsp salt, mix well. Chill 20 mins.

If using oil, head a wok until very hot and then carefully add the oil. When oil is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent sticking. When the chicken turns white (approx. 2 mins.) quickly drain it and all of the oil into steel colander set over a bowl. Drain and discard liquid.

If you are using water instead of oil, bring water to boil in the saucepan before adding the chicken. It will take about 4 mins for the chicken to turn white in the water. Discard water.

Wipe wok clean. Heat until very hot; add the 2 tsp. of peanut oil. Add cashews and stir-fry for 1 min. Add the rice wine or dry Sherry and soy sauce. Return the chicken to the wok and stir-fry for 2 mins. Embellish with onions. Serve with Askew’s own chop suey mix* and chow mein noodles.*

* In Sale Flyer Feb 3 – 9 2018

Annah Kassen